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Drizzled over spinach and tangy cheese and juicy berries and salty nuts (don’t worry, I have the second part of this recipe coming later this week.) I started playing around with some recipes and came up with this delicious winner of a dressing that my ranch-loving kids declared delicious (and, in the spirit of disclosure, my youngest declared disgusting, but he doesn’t count yet.) How to Make This Sweet Orange Vinaigrette You’ll need two medium juicy navel oranges (if the skin feels very thick and spongey, they’re typically not as juicy), organic apple cider vinegary (the murky stuff), honey, garlic, salt, freshly ground black pepper, a little dollop of Dijon mustard, and a neutral-flavored vegetable oil (I prefer peanut)

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